Chicken with Spinach/ Palak Chicken


As strange as this combination may seem, I can assure you tastes awesome. I have tried this a few times and have been pleased with the outcome. This recipe was a result of some leftover spinach from the spinach with lentils curry, as you know we get a huge big bunch of large spinach leaves at the local market. I have made this a few times in the past and is a keeper! This is nearly the usual recipe with the usual powders but its the addition of spices in the end that makes it different to the others. This recipe tastes great with rasam rice, phulkas, kuboos( which I served today with) chappathi or just plain rice.

 

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Recipe

Serves : 4-5

Spinach : 1 small bunch

Chicken : 500 gms with bone, I used Chicken thighs chopped into medium sized pieces

Tomato : 2 Medium, sliced

Onion : 2 Medium, sliced

Ginger Garlic paste : 2 tsp

Chilli powder : 1 tsp

Coriander : 2 tsp

 

To marinate Chicken : 

Lemon juice : juice from 1/2 lime 

Kashmiri chilli powder : 1.5 tsp

Turmeric : 3/4 tsp

Coriander powder : 1 tsp

 

To Dry Roast and Grind :

Cumin/ Jeera : 3/4 tsp

Pepper : 3/4 tsp

Fennel seeds : 1/2 tsp

Elaichi : 1

Cinnamon : 2 x 1 inch 

Pepper : 1/2 tsp

Cloves : 3

 

Method

Marinate the chicken with the lemon juice, kashmiri chilli powder, turmeric and coriander powder. Keep aside in the fridge for about 45 mins

Wash the spinach and finely chop them and keep aside

Slice the onion and the tomatoes, keep aside.

Heat a pan with oil , add the onions and the ginger garlic paste.

Once the onions are cooked, add the tomatoes and saute for a minute followed by the Spinach.

Saute for about 2-3 minutes till the spinach wilts and add the marinated chicken. 

Saute for about 2-3 minutes. Now cover and cook for about 15 minutes.Do not add water

On opening there will be water from the chicken.

Now saute till the gravy becomes thick

In another pan, dry roast all the spices listed. Crush them till they are powdered (not fine though)

Add the powder to the chicken. Cook for about 2 more minutes. Serve with chappathi, rice etc.

 

 

Local Picks

Spinach from the fair price vegetable/fruit market Findon.

Spices from the adjacent Indian Store.

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